Consisting of only 11 villages, the Villa Rosa vineyards are scattered throughout the DOCG area of Barolo in the province of Piedmont in northwestern Italy. Situated at an average altitude of 400 meters, the soil varies a bit in these 240 hectares of land, but is mostly clayey and calcareous. The guyot training method was implemented achieving a planting density of 4000 vines/hectare.
- pH: 3.56
- Residual Sugar: 1.8 grams/liter
- Acidity: 5.3 grams/liter
- Dry Extract: 27.8 grams/liter
A manual harvest was carried out in October. Fermentation and maceration occurred on the skins for a total of 10 days in stainless steel tanks at a controlled temperature of 26-28°C. Pump-overs were conducted 5 times per day throughout this time, while delestages were performed 2 times per day for the first 3 days in order to further extract aromas from the varietal. Aged for 2 years in large French and Slavonian oak casks. Full malolactic fermentation occurred. The wine was filtered prior to bottling, then cellared for another year before release.
Floral notes abound in this bouquet, particularly violet, rose, and dogwood. Hints of leather and spice are present as well. This is a dry, full-bodied wine that is quite tannic, yet well-balanced. It is velvety on the palate with a long, persistent finish.
Stands up well to hearty dishes, including game, beefy stews, and truffles.